Ingredients
Scale
- 12 ounces sharp cheddar cheese, hand grated
- 1/2 cup diced roasted red peppers
- 1/4 cup sliced green onions
- 1/2 cup Duke’s Mayo
- 2 tablespoons Red pepper brine
- 4 ounces room temperature cream cheese
- 3 teaspoons Worcestershire sauce
- 1 teaspoon Cayenne pepper
- salt & black pepper to taste
Instructions
- Grate cheddar and dump into a big mixing bowl
- Add diced peppers and sliced onions
- Throw in the rest of the ingredients, except the salt & pepper, and mix well. (Don’t use a stand mixer or food processor for this! You want everything to stay “as is.”)
- Taste to see if salt & pepper are needed.
- Chill for a few hours before serving.
- Keeps for a week in the fridge, in a closed container
